Basil and Sun-Dried Tomato Dip

Shelf life in the refrigerator is 2 days, covered.

Ingredients

• 0.75 cup sour cream
• 0.75 cup mayonnaise
• 1 tablespoon lemon juice
• 0.25 cup chopped sun-dried tomatoes
• 2 tablespoons minced fresh basil
• salt and ground black pepper to taste

Steps

1. Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.